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Rhubarb Punch

Rhubarb Punch
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by in Mar 2002
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Total Time: 15

Yield: about 2 quarts

This refreshing punch is cheering and unexpected, and gets such a pretty pink hue from the rhubarb. The base mix is sweet, but as the melting ice dilutes it, it achieves perfect balance.

Ingredients:

  • 1 pound rhubarb
  • 1 cup plus 1 quart water, divided
  • 1 stick cinnamon
  • 1-1/4 cups sugar
  • 1/2 cup lemon juice
  • 1 cup pineapple juice

Instructions:

Wash and trim rhubarb, and cut into 1/2-inch pieces. Cook in a heavy saucepan with 1 cup water and cinnamon over moderate heat, covered, 10 minutes.

Strain juices and discard rhubarb. Stir in sugar. Chill; add remaining lemon juice, pineapple juice, and water, and serve over ice.
Updated Wednesday, February 9th, 2005

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